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The Best Coconut Cake

May 19, 2022 by brooke 49 Comments

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This is the best coconut cake ever. It has coconut inside the cake, a cream cheese frosting, and then beautifully toasted coconut on the outside. Even people I know who don’t like coconut say they love it!

single slice of the best coconut cake with a bite missing.

The best coconut cake has been given this name by many, as I served it at a restaurant I used to bake for for 11 years. It’s tender, moist, and surprisingly so easy to make. And best of all it keeps fresh for days and days, not that it ever lasts that long.

If you love coconut, my coconut tart with fresh peaches is also a delicious and light dessert. Or my easy almond coconut granola and my lemon coconut cookies with white chocolate chips are both very popular!

three fourths of the best coconut cake close up, so you can see the inside layers.

WHAT MAKES THIS THE BEST COCONUT CAKE

LOADED WITH DIFFERENT KINDS OF COCONUT- This cake has, coconut milk, sweetened shredded coconut and coconut flakes for all different hints of coconut.

EASY TO MAKE- This cake starts with a box mix which makes it both quick and super foolproof to make. But you’ll never guess it with the incredible flavor.

MOIST & TENDER- With the addition of pudding and coconut to this cake, it is so moist. It’s so pillowy soft and tender.

INGREDIENTS NEEDED

  • Yellow Cake Mix- You need this mix as a base, but will not follow the recipe on the back.
  • Vanilla Pudding Mix- You want to make sure it’s not cook & serve or sugar free, those will not yield the same results.
  • Eggs- Using room temperature eggs is key.
  • Unsweetened Coconut Milk- This is the kind you find in a can in the asian section, not the kind in the fridge. You can substitute with regular milk if you need to.
  • Oil- I use canola, but coconut oil would be great also.
  • Sweetened Shredded Coconut- If you can’t find sweetened, unsweetened will work fine. Make sure it’s shredded though, the flakes are too large for the cake.
  • Cream Cheese- Make sure this is room temperature before you begin making the frosting so you’re sure not to have any lumps.
  • Flaked Coconut- I love the look of the thicker flakes on the outside, but shredded is fine if you prefer not to buy two kinds of coconut.

one piece of the best coconut cake on blue plate with a fork in it.

STEP BY STEP INSTRUCTIONS

STEP ONE: Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.

STEP TWO: In a large mixing bowl fitted with the paddle attachment, mix cake mix, instant pudding, eggs, coconut milk (stir before adding), and oil for about 2-3 minutes on medium speed. Fold coconut in.

adding coconut to batter.
batter ready to pour into pans.

STEP THREE: Divide and evenly pour between 3 cake pans and smooth the top with a spatula. This becomes about 390g or 13.75 ounces in each pan.

pouring batter into pans
cake batter divided between 3 pans, ready for baking.

STEP FOUR: Bake for about 25 minutes,or until the cake no longer jiggles and the middle bounces back when very lightly pressed. It should be a light golden brown along the top and sides. Cool for about 15-30 minutes in the pans before putting on a cooling rack.

3 freshly baked cakes.

HOW TO MAKE THE FROSTING

Beat cream cheese and butter in large bowl until smooth. Add powdered sugar, vanilla, coconut milk and a pinch of salt. Beat just until combined and fluffy. Make sure not to over mix. Add a little bit more powdered sugar or coconut milk as needed to get your desired consistency.

frosting all done and in a bowl.

HOW TO TOAST THE COCONUT

Melt a tsp of butter in a large frying pan. Once melted add coconut and stir over low-medium heat until starting to turn light brown. Be careful not to burn. When finished toasting pour onto a piece of wax paper or paper towel to cool.

coconut flakes after toasting.

HOW TO ASSEMBLE THE CAKE

Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer. Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer. Place final cake layer, top side down.

single cake layer before frosting.
all 3 layers frosted with base.

Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill. Pull the chilled cake out, and frost the cake with the remaining frosting.  

showing the outside crumb layer of thin frosting.
after chilling and adding a second layer of frosting to the outside of the cake.

Cover the whole cake with the toasted coconut.

placing coconut on the outside of the cake.
the cake all frosted and topped with coconut.

EXPERT BAKING TIPS

Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, cream cheese, and butter out of the fridge an hour or two before I start baking.

Frosting a chilled cake is easier, therefore I usually put my cake layers in the freezer after baking and before frosting.

This cake can also be made in a 9×13, a 2 layer cake, or cupcakes. You will just need to alter the baking time depending.

FAQ

Does my cake need to be refrigerated after assembling?

No, your cake can stay at room temperature after finishing. I think keeping it at room temperature helps it stay more moist.

Why did my cake layers sink in the middle after baking?

Cake layers will sometimes sink in the middle because they were not quite done baking. You want the whole top of the cake to have a very light golden brown, and a toothpick inserted in the middle to come out with crumbs, but not wet batter.

Can I make a vanilla buttercream frosting instead of cream cheese?

Yes, if you don’t like cream cheese frosting simply double the amount of butter and omit the cream cheese. It will taste fabulous either way.

a piece of cake standing up with a bite missing to show all the fluffy layers.

STORING AND FREEZING

The best coconut cake can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. You can also store it in the fridge if you prefer to eat it cold.

FREEZING

After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.

If you would like to freeze your already assembled cake, simply wrap as best you can in plastic wrap, or in an airtight container and store in the freezer for 3-4 months.

the best coconut cake with a slice missing and on a plate to the side.

OTHER POPULAR CAKE RECIPES TO TRY

Lemon Blackberry Layer Cake

Chocolate Cake with Chocolate Buttercream

Banana Biscoff Bundt Cake

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

Make sure to leave a star review below!

single slice of the best coconut cake on a plate with a bite missing.

The Best Coconut Cake

brooke
This is the best coconut cake ever. It has coconut inside the cake, a cream cheese frosting, and then beautifully toasted coconut on the outside. Even people I know who don't like coconut say they love it!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
20 mins
Course Dessert
Cuisine American
Servings 16
Calories 545 kcal

Ingredients
 
 

Cake:

  • 1 box yellow cake mix (432g)
  • 1 small box vanilla instant pudding mix not Sugar Free
  • 4 large eggs room temperature
  • 1 cup unsweetened coconut milk canned, like Taste of Thai
  • ½ cup canola oil
  • 1½ cup sweetened shredded coconut

Frosting:

  • 8 oz cream cheese softened
  • ½ cup butter room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 tbsp unsweetened coconut milk
  • pinch of salt
  • 1 cup shredded or flaked coconut toasted

Instructions
 

To make the cake:

  • Preheat the oven to 325 degrees. Line the bottom of 3 eight inch round cake pans with parchment paper and spray with cooking spray. Set aside.
  • In a large mixing bowl fitted with the paddle attachment, mix cake mix, instant pudding, eggs, coconut milk (stir before adding), and oil for about 2 minutes on medium speed. Fold coconut in.
  • Divide and evenly pour between 3 cake pans and smooth the top with a spatula. This becomes about 390g or 13.75 ounces in each pan.
  • Bake for about 25 minutes,or until the cake no longer jiggles and the middle bounces back when very lightly pressed. It should be a light golden brown along the top and sides. Cool for about 15-30 minutes in the pans before putting on a cooling rack.
  • I like to wrap cake layers in saran wrap and freeze before frosting. When ready to make frosting pull the cakes out and let them start to defrost.

To make the frosting:

  • Beat cream cheese and butter in large bowl until smooth.
  • Add powdered sugar, vanilla, coconut milk and a pinch of salt. Beat just until combined and fluffy. Make sure not to over mix.
  • Add a little bit more powdered sugar or coconut milk as needed to get your desired consistency.

To toast coconut:

  • Melt a tsp of butter in a large frying pan. Once melted add coconut and stir over low-medium heat until starting to turn light brown. Be careful not to burn. When finished toasting pour onto a piece of wax paper or paper towel to cool.

To assemble cake:

  • Place one of the cake layers, top side up, on a cake plate or serving stand. Spread a small amount of frosting over the first layer.
  • Place the second cake layer, top side up, on top of the frosting. Repeat spreading a small amount of frosting again over the second layer.
  • Place final cake layer, top side down.
  • Frost the entire cake, top and sides, with a thin crumb coat layer of the cream cheese frosting. Place in the fridge or freezer for about 10-15 minutes to chill.
  • Pull the chilled cake out, and frost the cake with the remaining frosting.  
  • Cover the whole cake with the toasted coconut.

Notes

Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, cream cheese, and butter out of the fridge an hour or two before I start baking. 
Make Ahead Instructions: The frosting can easily be made ahead of time and stored in the fridge in a sealed container. Remove frosting from the fridge an hour before you’re ready to frost the cake, to give it time to come to room temperature.
Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. They can be frozen for a few months. I usually just pull them out of the freezer once I am starting to make my frosting, or an hour or two before I want to assemble.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Serving: 1servingCalories: 545kcalCarbohydrates: 70gProtein: 4gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 427mgPotassium: 145mgFiber: 1gSugar: 55gVitamin A: 435IUVitamin C: 1mgCalcium: 96mgIron: 2mg
Keyword cake, coconut, cream cheese frosting
Tried this recipe?Let us know how it was!

Filed Under: Cakes & Cupcakes, Holiday Baking

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Reader Interactions

Comments

  1. Lindsay

    March 31, 2021 at 4:57 pm

    I hate to be one of those people that asks if you can use a substitute for an ingredient. I really want to make this cake. I only have a boxed white cake mix should I go out to the store to buy a yellow cake mix. Will it make or break this recipe if I use the white cake mix? I can’t wait to make this!!! I made your sugar cookie recipe, oh my goodness girl, they are the absolute BEST sugar cookie I have ever had. Even my oldest daughter who doesn’t like sugar cookies of any kind said they were amazing!!! I’ve got your carrot cake in the oven right now. I can’t wait to serve it for Easter, that is if I don’t eat it all before then! Lol!

    Reply
    • brooke

      March 31, 2021 at 7:07 pm

      Yes Lindsay, a white box would work. I prefer a yellow, but I don’t know how hard getting to the store is for you and if that’s worth it to you or not. And so glad about the sugar cookies!!

      Reply
      • Bekah

        January 24, 2022 at 2:03 pm

        I absolutely love this cake and am planning on making it for my husband’s birthday but all the stores near me have been wiped out of cream cheese. Is there another frosting/substitute you’d suggest for this?

        Reply
        • brooke

          January 24, 2022 at 2:34 pm

          I’ve heard that’s happening some places.. crazy! I would say either a browned butter buttercream which is what I use on my carrot cake, or even a simple vanilla buttercream would be great too! Feel free to reach out with any more questions!

          Reply
  2. Krissy

    April 4, 2021 at 2:12 pm

    Making this for Easter today and can’t wait! One thing to clarify though – the nutrition info listed (the calories) is only for the cake right?

    Reply
    • brooke

      April 4, 2021 at 4:01 pm

      Sorry Krissy, it was supposed to be 16 servings, not 12. I switched it and added more than the calories for you if you want to know!

      Reply
  3. Ali

    April 25, 2021 at 2:11 am

    This looks so delicious and beautiful! I’m curious- my dad loves chocolate and coconut, any thoughts on using chocolate cake mix instead of yellow? Thank you for sharing!

    Reply
    • brooke

      April 25, 2021 at 4:54 pm

      I’ve never tried. If you were going to do that I was use a chocolate pudding as well to keep it all chocolate. You probably won’t be able to get much coconut flavor out of it because chocolate is a stronger profile, but I’m sure it’ll still taste good. But I will say this is really good as is. I love chocolate with coconut also, but this cake can’t be beat!

      Reply
      • Erin

        November 8, 2021 at 1:58 pm

        5 stars
        This cake was so easy to make and SO good! It’s our new favorite.

        Reply
  4. Lila Honaker

    April 25, 2021 at 8:20 pm

    5 stars
    This is hands down my new favorite cake. I made it for Easter, but used sweetened shredded coconut for the toasted bits, and it turned out well. I made it this weekend for a birthday and substituted butter for the oil as I am trying to avoid certain oils, and it turned out great! This is my go to recipe when I want a cake to impress. It has gotten RAVE reviews each time I’ve made it. Sooooo good.

    Reply
    • brooke

      April 25, 2021 at 8:46 pm

      Thank you so much Lila! And I am so glad it worked just as well with the butter. Thanks for sharing!!

      Reply
  5. Scooter Cox

    May 20, 2021 at 6:59 am

    I made the cake for birthday this week. Everyone loved it. Even the non sweet people. Could you tell me what brand of coconut milk you use. I got the idea yours was a can when you said stir? I used silk unsweetened coconut milk and it was delicious. Just curious if you use something different.

    Reply
    • brooke

      May 20, 2021 at 6:49 pm

      so glad you liked it. I use a canned coconut milk, like taste of thai, but honestly any kind will work!

      Reply
  6. Allison

    June 11, 2021 at 7:53 am

    For those of us who love coconut this sounds like a crazy question – if I omit the coconut from the cake and frosting, will this end as a vanilla cake? I made as written and it was absolutely out of this world, but I have some non coconut lovers who are dying for a vanilla version.

    Reply
    • brooke

      June 12, 2021 at 11:36 am

      Yes! just use regular or buttermilk instead of the coconut milk, and skip the coconut.

      Reply
  7. Colette

    July 27, 2021 at 8:41 pm

    Could you do this cake recipe in a 9×13 pan 🍳 instead of three 8 inch rounds?

    Reply
    • brooke

      July 27, 2021 at 9:33 pm

      Yes, I can’t give you exact baking times because I haven’t done it recently, but I have before so I know it works great. Enjoy!!

      Reply
    • Krystal Samis

      June 18, 2022 at 5:14 pm

      did you end up making in a 9 X 13? If so how long did it take. Thinking of trying it in a 9X13 myself!

      Reply
  8. Nicole Kulon

    September 5, 2021 at 3:42 pm

    Planning on making this for my husbands birthday, can I use coconut oil in place of the canola oil?

    Reply
    • brooke

      September 5, 2021 at 5:05 pm

      I haven’t ever tried it before, but I don’t see why not!

      Reply
    • Beverly

      June 27, 2022 at 1:40 pm

      5 stars
      The name is accurate. Best coconut cake ever. I will be making this for years to come.

      Reply
      • brooke

        June 27, 2022 at 10:38 pm

        Thank you so much!!! I’ve been making it for years also, and it’s still our number one dessert.

        Reply
        • Carolyn

          June 30, 2022 at 8:20 pm

          Where can I find the shredded coconut. And do I use 9 inch pans

          Reply
          • brooke

            July 2, 2022 at 5:00 pm

            You cab find shredded coconut in the baking aisle. I use 8 inch pans, but 9 inch works great too!

            Reply
  9. Robbie

    November 7, 2021 at 8:41 pm

    5 stars
    This cake was so easy to make, looked beautiful and best of tasted delicious!

    Reply
  10. Becky

    January 18, 2022 at 8:44 am

    I’m so excited to make this for my family! Curious to know what other desserts you shared that were your best with the restaurant in California??

    Reply
    • brooke

      January 18, 2022 at 5:51 pm

      So far the only other recipes I’ve posted that were popular at Jake’s were my lemon bars, double chocolate brownies and chocolate chunk cookies. I will continue to share a few more!

      Reply
  11. Anel

    January 26, 2022 at 4:39 pm

    Hi Broke!

    I live in Mexico and cannot fin vanilla pudding mix 🙁 Is there any way this can be substituted? I was planning on making it this weekend for my birthday and Lillie always posts about how good it is. I love coconut and I’m dying to try it.

    Reply
    • brooke

      January 27, 2022 at 4:26 pm

      Oh shoot! I have never tried substituting anything else. You could just omit it and add 1 tsp of vanilla extract for some extra vanilla flavor!

      Reply
  12. Gina

    January 28, 2022 at 1:19 am

    Hi, wondering if this can still be made easily just using 2 cake rounds and dividing equally between the two instead of 3? Went and bought cake rounds but all I could find were deep cake rounds and 3 would make a tower lol 😂

    Ty!

    Reply
    • brooke

      January 28, 2022 at 7:17 am

      Yes, two should be totally fine. You’ll just need to cook them a bit longer!

      Reply
  13. Fran

    April 14, 2022 at 7:41 pm

    5 stars
    My husband’s favorite new birthday cake!

    Reply
    • brooke

      April 15, 2022 at 2:44 pm

      I’m so happy to hear that!! It is my husbands also!

      Reply
  14. Teri

    April 25, 2022 at 11:35 am

    Would it alter the cake if I used a gluten free cake mix?

    Reply
    • brooke

      April 25, 2022 at 2:25 pm

      I haven’t ever tried it with a GF cake mix before, but I assume you could try it. The ratios of eggs, coconut milk and oil might need to be different though.

      Reply
  15. Jenna Gunnell

    April 26, 2022 at 12:20 pm

    Have you ever tried this recipe for cupcakes? I loved it so much as a cake.

    Reply
    • brooke

      April 26, 2022 at 8:08 pm

      Yes, many times! It works great!

      Reply
  16. Mikayla

    May 1, 2022 at 12:40 pm

    5 stars
    Absolutely delicious! Super easy to follow. And I’ve never had such a great tasting cake before!

    Reply
    • brooke

      May 2, 2022 at 5:21 pm

      Thank you so much!! I love hearing this!

      Reply
  17. Hillary

    May 16, 2022 at 7:58 pm

    5 stars
    The word BEST is in the title for a reason – because it’s the TRUTH! This recipe is the perfect blend of being not insanely sweet, perfectly fluffy, it has the precise amount of coconut and just all around it’s a 10/10! I made cupcakes with this recipe and two people who said “I don’t eat coconut cake” absolutely crushed the cupcakes and said they were heavenly and they’re now a fan!! Brooke’s recipes are all top notch and so, so delicious!

    Reply
  18. Elizabeth

    May 28, 2022 at 10:25 am

    Excited to make this! Should the toasted coconut for the outside of the cake be sweetened or unsweetened – unlike the other areas of the recipe which specify. I’m planning to use flakes, and have unsweetened ones – I am assuming that is right due to the toasting but would like to make sure. Thank you!

    Reply
    • brooke

      May 29, 2022 at 9:22 pm

      I use unsweetened flakes for the outside, but either would work great!

      Reply
  19. Andrea

    June 2, 2022 at 8:38 pm

    5 stars
    This was my first time making a cake and it came out absolutely amazing!! I served it for my dad’s birthday and my family said it was the best cake they’d ever had! Thank you again for another amazing recipe!

    Reply
    • brooke

      June 3, 2022 at 6:09 pm

      Thank you so much for trying it and leaving a review! Hope this starts a new love for cake making!

      Reply
  20. Alice Fernelius

    June 8, 2022 at 9:22 am

    Is shringae normal? They came out of the oven full and risen and when cooked shrunk up. Suggestions?

    Reply
    • brooke

      June 13, 2022 at 8:04 am

      Not sure what happened, My only guess would be that it wasn’t done baking, but its hard to say for sure since I didn’t actually see it. Hopefully it still tasted good.

      Reply
  21. Paz

    June 18, 2022 at 11:06 am

    This is my first time to bake coconut cake and I love the result, even my husband loves it; he’s not a cake person!

    Reply
    • brooke

      June 19, 2022 at 5:30 pm

      Thank you so much!! I am so happy it was a success!

      Reply
  22. Trisha

    June 30, 2022 at 10:34 am

    5 stars
    Wow this cake was good!! I was a little reluctant because of all the hype, but it did not disappoint. The flavor and texture are phenomenal!! Really so good and comes together so quickly! I colored the coconut, before toasting it, to make a rainbow pride cake and it turned out awesome. Thanks for sharing this amazing recipe!

    Reply

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Hi! I’m Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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